Quick tips & how to cook instructions & ingredient information

Shape the rolls into dumplings by rubbing the crust of all sides. Put these dumplings into a mi ture of egg yolk, milk, lemon peel, and sugar. Once they have absorbed the liquid all the way through, gently squeeze out e cess liquid by hand. Whisk the egg white and water, and dip the dumplings in this mi ture, and then roll them in breadcrumbs. Deep fry in fat until golden brown, then roll in a mi ture of sugar and cinnamon. Serves 4. Note: I would probably use 2 tsp of vanilla sugar. K.B. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

KartaeuserkloesseCarthusian Dumplings recipe and other dumpling recipes
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